Light Broccoli Cheddar Rice Casserole

Preheat a large ovenproof skillet to medium-high heat, and preheat the oven to 400 F. Add the pine nuts into the skillet and toast just until fragrant, for about 3 minutes. Turn the skillet off.

Add the rice, stock, mushrooms, and garlic into the skillet. Stir to combine, and sprinkle lightly with salt, especially if you’re using homemade or unsalted stock. Sprinkle the chicken and the broccoli over the rice mixture.

Combine the cheese, sour cream, and cream to form a thick sauce. Drizzle or drop spoonfuls of the sauce over the broccoli mixture. The sauce may not cover the whole skillet and that’s OK!

Bake the dish for 30-45 minutes or until the liquids are absorbed and the rice is tender. If the dish starts to brown on top before the rice is cooked, tent it lightly with foil to finish cooking.

Serve. Eat. Enjoy!

Notes:
– This is a great use for leftover chicken, or cook your own! Rotisserie chicken is fabulous in this dish as well.
– My rice called for 2 1/3 cups of stock for 1 cup of rice, but I decreased it just slightly to 2 cups of stock due to the liquid in the mushrooms and broccoli that also help cook the rice.